Since getting our grill, we've been grilling every single night. To say that we are putting it to good use is an understatement! We've grilled the typical things like burgers and sausage, but we've also roasted vegetables and made a pizza. I can't wait to share all of grilled goodness with you throughout this summer. One of the delicious grilled meals that we have enjoyed is this chicken dish. Chicken thighs are a bit newer to me than chicken breasts, and they are so much more flavorful. I don't know what took me so long to get on that train! Being that chicken is a blank canvas, it offers many opportunities to spice it up as you wish. This particular spice mix gives the chicken the perefct amount of kick, and this particular salsa helps to cool down said kick! These flavors offer the perfect balance. Bonus, this meal can be prepared so quickly that it is the perfect weeknight meal!
For the Salsa
1 tablespoon Lime Juice
2 teaspoons Honey
1 1/2 cups Cucumber, small dice (I used a whole seedless cucumber)
3/4 cup Red Bell Pepper, small dice (I used a whole pepper)
1 Avocado, diced
2 tablespoons Cilantro or Parsley, minced (I used parsley)
Salt and Pepper, to taste
In a bowl, whisk together the lime juice and honey. Add the remaining ingredients and toss to coat, adding salt and pepper as needed. Set aside.
For the Chicken
1 tablespoon Ancho Chile Powder*
2 teaspoons Cumin
1/4 teaspoon Cayenne Pepper
Zest of 1 Lime
1 teaspoon Salt
1/2 teaspoon Black Pepper
8 Chicken Thighs, boneless/skinless, trimmed
In a small bowl, mix together the chile powder, cumin, cayenne, lime zest, salt, and pepper. Rub the mixture over both sides of each of the chicken thighs. Grill the chicken for about 4-5 minutes per side, or until cooked through. Alternatively, you can cook the chicken in a skillet on the stove or broil it in the oven. Spoon the salsa over the top of the chicken before serving.
*As noted by Elly: Ancho chile powder is made from ground ancho chiles. If you use a commercial chili powder, as I did, note that it includes cumin. Therefore, you may want to cut back on the cumin and increase the cayenne a little bit. I used the following measurements: 1 tablespoon Chili Powder, 1 teaspoon Cumin, and 1/2 teaspoon Cayenne.
SOURCE: Elly Says Opa